Sweet Potato Bundt Cake with Brown Sugar Glaze
Try this Sweet Potato Bundt Cake with Brown Sugar Glaze recipe.
Try this Sweet Potato Bundt Cake with Brown Sugar Glaze recipe.
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 3 eggs
- 1 tsp salt
- 1/4 cup butter
- 1/4 cup sour cream
- 1/4 cup brown sugar
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp baking powder
- 2/3 cup granulated sugar
- 1/4 cup applesauce
- 2 1/4 cups all purpose flour
- 3/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 2 tbsp cream
- 1/2 tsp ground all spice
- 1 1/2 cups sweet potato puree* (or mashed--i mashed mine which is why you can sweet potato pieces in the cake, but if you want a smooth cake, puree the potatoes)
- Carbohydrate 67.7021273448281 g
- Cholesterol 60.6428819608279 mg
- Fat 29.443470118331 g
- Fiber 0.829372692175557 g
- Protein 4.51991177285281 g
- Saturated Fat 14.6134461967651 g
- Serving Size 1 1 -14 Slice (163g)
- Sodium 206.279902731245 mg
- Sugar 66.8727546526526 g
- Trans Fat 1.79771719688766 g
- Calories 545 calories
Step-by-step
- Preheat oven to 350 degrees and grease a bundt pan well.
- In a large bowl with a mixer, mix vegetable oil, applesauce, sour cream, and pureed sweet potatoes together.
- Once combined, add in brown sugar and granulated sugar and cream until combined.
- Add in the eggs, 1 at a time. Add in vanilla extract. Set aside.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Slowly incorporate dry ingredients into the wet ingredients.
- Once combined, pour batter into the bundt pan, making sure it is evenly distributed.
- Bake for 45-50 minutes (mine was 50 minutes exactly), or until a cake tester comes out clean.
- Allow to cool for 10-15 minutes before turning it out of the pan.
- While the cake is cooling, melt butter and brown sugar together in a saucepan over med-low heat.
- Once melted, add in vanilla extract and heavy cream.
- Once combined, pull off the heat and whisk in powdered sugar.
- Once combined, allow to sit for 8-10 minutes so the glaze can thicken.
- Pour glaze over the cake, giving it 5-10 minutes to harden.
- Enjoy!
Sweet Potato Bundt Cake: A Taste of Autumn Comfort
As a busy working mom, finding time to bake can feel like a luxury. But sometimes, the craving for a warm, comforting dessert is simply irresistible. That’s where this Sweet Potato Bundt Cake comes in. It's the perfect blend of sweet and subtly spiced, a delicious way to enjoy the flavors of fall without spending hours in the kitchen. This recipe is my go-to when I want to impress my family and friends without the fuss of a complicated recipe.
The beauty of this cake lies in its simplicity. The ingredients are mostly pantry staples, and the process is surprisingly straightforward. The sweet potato adds a wonderful moistness to the cake, preventing it from becoming dry, a common problem with bundt cakes. The brown sugar glaze provides a beautiful, rich topping that complements the subtle sweetness of the sweet potato perfectly. I often make a double batch, keeping one for us and gifting the other to neighbours or taking it to a potluck – it always disappears quickly!
What I particularly love about this recipe is its versatility. You can easily adjust the spices to suit your preferences. A dash of ginger or cardamom would add an extra layer of warmth, while a sprinkle of chopped pecans or walnuts would add a satisfying crunch. I’ve experimented with different glazes as well, trying a cream cheese frosting once – it was delightful. But the classic brown sugar glaze remains my favorite, its simple elegance perfectly matching the cake’s understated charm.
This recipe is not just about the delicious outcome; it's about the process. The act of baking, for me, is a form of self-care. It's a chance to disconnect from the stresses of daily life and focus on something creative and rewarding. The aroma of the baking cake filling my kitchen is therapeutic, a promise of sweetness and comfort awaiting at the end. It's a moment of peace, a quiet ritual that connects me to my family’s history and creates a sense of warmth that lingers long after the last slice is gone.
Beyond the personal satisfaction, this cake is perfect for any occasion. It's elegant enough for a holiday gathering, yet casual enough for a cozy night in. It travels well, making it ideal for potlucks and gatherings. And most importantly, it’s always a crowd-pleaser. The moist texture, the subtle sweetness, and the delightful glaze combine to create a truly unforgettable dessert.
So, if you're looking for a delicious, easy-to-make dessert that’s sure to impress, look no further. This Sweet Potato Bundt Cake with Brown Sugar Glaze is your answer. Give it a try, and experience the joy of baking a cake that's as comforting as it is delicious. Trust me; you won't regret it. It's more than just a cake; it's a moment of warmth, a taste of home, and a delicious reminder of the simple pleasures in life. Enjoy!
Tips and Variations:
- Spice it up: Add a teaspoon of ground ginger or cardamom to the batter for an extra layer of warmth.
- Add some crunch: Incorporate 1/2 cup of chopped pecans or walnuts into the batter for a delicious textural contrast.
- Get creative with the glaze: Experiment with different glazes, such as a cream cheese frosting or a maple glaze.
- Make it ahead: The cake can be baked a day or two in advance and stored at room temperature, covered.
- Freezing option: You can freeze the baked and glazed cake for up to 3 months. Thaw overnight in the refrigerator before serving.
Enjoy the process and the delicious results!
